Balsamic Roasted Brussels Sprouts: Eat Your Veggies.

I contemplated not putting the word Brussels Sprouts in the title for fear that no one would read past the first sentence. However, I believe that people are coming to terms with this crunchy little veggie as a satisfying side dish. And why not? All it really is, is a tiny head of crunchy leaves almost like a mini cabbage, that absorbs the flavors you add to it. So it gets a bad rap. But, so does any veggie that was traditionally served steamed, mushy and flavorless…same goes for cauliflower. Give them a chance!! That’s all they ask…remember, it’s all in the preparation.

I didn’t grow up with Brussels Sprouts, so I really didn’t have a reason not to give them a try. I first had them with my husband out at a restaurant and they were prepared beautifully…roasted until they were caramelized with olive oil and vinegar, with crispy outer leaves…literally bursting with flavor. The secret it out. They taste good…AND they are good for you! Talk about simple…these took very little preparation. I made these as a side dish to my crunchy buttermilk chicken (recipe to follows shortly…) and a little brown rice, and this was a simple dinner we’ll enjoy often.

Rinse and cut your Brussels sprouts so that you’re cutting lengthwise through the bottom stem. This keeps them in tact. Cutting them in half not only makes them easier to eat, but it also allows the oil and vinegar to seep into the layers…

In a large ziplock bag, combine the halved sprouts, oil, vinegar, garlic, salt and pepper. Shake the bag gently to coat and let them marinate for 10 minutes.

In a large glass roasting pan or sided cookie sheet, spread the sprouts into one layer. Roast them in the oven for 30 minutes, or until tender, flipping them half way through to crisp both sides. Sprouts are done when they are crispy on the outside, and tender on the inside. Remember…they should still have a tiny bite to them, you don’t want these mushy!

Remove from oven and sprinkle with additional salt and pepper if you wish…but the vinegar gives them the best flavor.